60 cook profiles across pork, beef, chicken, lamb, fish, and jerky — tap to expand
Smoked Texas Pulled Pork Shoulder
Smoker 110–120°C · 93–98°C
Wrap in butcher paper around 70–75°C; long rest 45–90 min in a warm box.
Carolina Vinegar Pulled Pork
Smoker or oven 110–150°C · 93–96°C
Serve with thin vinegar sauce and slaw; focus on bark + tang rather than sweetness.
Cuban Mojo Pork Shoulder
Oven or smoker 150°C after overnight citrus-garlic marinade · 90–95°C for shreddable, 82–85°C for sliceable
Reserve marinade for basting; crisp shredded meat under grill/broiler.
Oven-Roasted Pork Shoulder "Fake BBQ"
Oven covered 150°C then uncovered finish · 93–96°C
Add a little stock/apple juice in the pan; finish with sauce under grill to mimic bark.
Slow Cooker Pulled Pork Shoulder
Slow cooker, LOW 8–10 h or HIGH 4–6 h · 93–98°C (or probe-tender)
Finish under grill/oven with sauce to get some caramelisation.
Baby Back Ribs – 3-2-1 Style
Smoker 110–120°C · 90–96°C (tender, almost fall-off-bone)
Great for beginners; very forgiving and crowd-pleasing.
Memphis Dry Rub Ribs
Smoker 110–120°C · 88–93°C, bend test for doneness
Serve with extra dry rub and vinegar sauce on the side.
Crispy Pork Belly Burnt Ends
Smoker 110–120°C then higher-heat finish · 88–95°C (soft and jiggly)
Smoke cubes on racks, then pan with butter/sugar/sauce and return to smoker to caramelise.
Crispy Roast Pork Belly (Oven)
Oven: low 150°C render then 220–240°C blast for crackling · 75–85°C
Dry skin overnight, score or pinprick, baking soda or vinegar tricks optional for extra blistering.
Smoked Pulled Pork Leg
Smoker or oven 110–150°C · 90–95°C for shreddable
Leaner than shoulder; brining or injecting helps keep it juicy.
Texas Smoked Brisket (Packer)
Smoker 105–120°C · 93–98°C (probe tender)
Wrap in butcher paper around 70–75°C; rest 1–2 h in warm box or esky.
Coffee–Ancho Rubbed Brisket
Smoker 110–120°C · 93–96°C
Slightly sweeter, deeper bark; excellent for slicing.
Oven Braised "Pot-Roast" Brisket
Oven 150°C, covered with liquid · 93°C (fork-tender)
Great option when you can't smoke; fantastic for sauce and sandwiches.
Smoked Beef Short Ribs ("Dino Ribs")
Smoker 110–120°C · 93–98°C (jiggly, bone pulling back)
Very forgiving; treat like mini brisket on a bone.
Korean Galbi Short Ribs
Grill/hot smoker 175–200°C · Cook to tender/chewy (not temp critical)
High heat, quick cook; great as a "BBQ side" meat.
Smoked Chuck Roast "Poor Man's Brisket"
Smoker 110–120°C · 93–98°C for pulling, 88–92°C for slicing
Good when you want brisket vibes on a smaller budget/cut.
Smoked & Braised Chuck for Barbacoa
Smoke to colour then braise covered at 150°C · 95–98°C (shreddable)
Perfect for tacos/quesabirria.
Traditional Rump Roast (Roast Beef)
Oven or smoker 150–180°C · 54–60°C (medium-rare to medium)
Rest at least 20 min and slice thin against the grain.
Reverse-Seared Smoked Rump Roast
Smoker 110°C then sear at 230–260°C · 50–55°C before sear, pull at 54–58°C
Great "steak-like" roast with smoke ring.
Beef Jerky (Topside/Silverside)
Dehydrator/smoker 55–65°C after 71°C pre-heat · Dry, leathery, bends and cracks but doesn't snap
For safety, pre-heat strips to 71°C once before or early in drying.
Classic Smoked BBQ Whole Chicken
Smoker 110–120°C · 74–78°C breast, 80–85°C thigh
Spatchcock for more even cook and crispier skin; optionally finish at higher heat.
Beer-Can Chicken
Kettle grill/smoker 160–180°C · 74–78°C breast
The can mainly helps stand the bird up; focus on even heat and crisp skin.
Garlic-Herb Spatchcock Chicken
Oven or smoker 150–180°C · 74–78°C
Great weeknight whole bird with or without smoke.
Competition-Style Chicken Thighs
Smoker 135–150°C · 80–85°C
Trim for uniformity; aim for bite-through skin.
Peri-Peri Chicken Thighs
Grill/smoker 175–200°C · 80–85°C
Fantastic grilled over direct heat with some char.
Buffalo Smoked Wings
Smoker 110–130°C then high-heat finish · 85–90°C
Finish over hot grill or under broiler for crispy skin.
Lemon-Pepper Wings
Oven or smoker 150–200°C · 85–90°C
Toss with extra lemon pepper after cooking.
Smoked Chicken Drumsticks (Meal Prep)
Smoker 120–135°C · 80–85°C
Great for batch cooking; reheat well throughout the week.
Pressure Cooker Shredded Chicken
Pressure cooker, High · 75°C+ (practically exceeded in pressure cooker)
Shred and finish under grill with sauce if you want crispy bits.
Smoked Chicken Jerky
Dehydrator/smoker 55–65°C after pre-heat · Very dry, leathery, still slightly flexible
For safety, bring meat to 74–75°C once before drying. Store chilled.
Low & Slow Pulled Lamb Shoulder
Smoker 110–120°C · 90–96°C
Treat like pork shoulder; rest 45–60 min then pull.
12-Hour Greek Lamb Shoulder (Oven)
Covered oven at 130–150°C · 90–96°C (fall-apart)
Serve with potatoes cooked in the same pan.
Reverse-Seared Leg of Lamb (Pink)
Smoker/oven 110–130°C then hot sear · 54–60°C (medium-rare/medium)
Rest 20–30 min; great for slicing.
Moroccan Spiced Lamb Shoulder
Smoke then covered braise at 150°C · 93°C+
Pull and serve with couscous.
Smoked Lamb Ribs
Smoker 110–120°C · 88–95°C
Smaller than pork ribs; watch so they don't dry out.
Harissa Lamb Ribs (Oven or Smoker)
Oven or smoker 150–180°C · 88–95°C
Glaze with extra harissa and honey near the end.
Pulled Lamb Leg (Gyros Style)
Smoker or oven 110–150°C, covered once coloured · 90–95°C for shreddable
Great for pitas with tzatziki.
Lamb Shoulder for Curry (Smoke then Braise)
Quick smoke then pot braise on stove/oven · 93°C+ (very tender)
Adds a subtle BBQ note to classic curry.
Herb-Crusted Lamb Rack
Oven or grill 180–220°C · 52–57°C (medium-rare)
High-end presentation cut; rest briefly before slicing between bones.
Lamb Jerky (Game-Style)
Dehydrator/smoker 55–65°C after 71°C pre-heat · Leathery, low moisture
Pre-heat to 71°C once for safety; keep fat trimmed to avoid rancidity.
Hot-Smoked Salmon Fillet
Smoker 65–80°C · 60–63°C
Brine/dry-brine before smoking for better texture.
Maple-Mustard Salmon
Oven or smoker 150–180°C · 50–57°C (chef-style) or 63°C (guideline safe)
Great "BBQ-ish" weeknight salmon.
Cedar-Plank Lemon Herb Salmon
Grill 180–200°C · 50–57°C
Plank protects from direct heat and adds flavour.
Whole Smoked Trout
Smoker 70–80°C · 63–65°C
Flesh should flake easily off the bone.
Asian Soy-Ginger Trout
Oven or smoker 150°C · ~63°C
Spoon sauce over when serving.
Smoked Mackerel Fillets
Smoker 70–80°C · 63–68°C
Oily fish that loves smoke; great for pâté.
Swordfish Steaks with Lemon-Caper Butter
Grill/smoker 175–200°C · 63°C (or slightly under)
Don't overcook or it gets dry and chalky.
Tuna Steaks, Pepper-Crusted
Very hot grill/smoker sear · 40–50°C (rare/med-rare) or 63°C guideline
Ideal as a quick "surf" option beside low-and-slow meats.
Whole Smoked Snapper (Herb-Lemon)
Slash thickest parts to help even cooking.
Salmon Jerky
Dehydrator/smoker 55–65°C after ≥63°C pre-heat · Firm, quite dry, slight flex
Higher fat means shorter shelf life; refrigerate or freeze.
Classic Beef Jerky (Black Pepper)
Dehydrator/smoker 55–65°C after 71°C pre-heat · Leathery bend with slight crack
Aim for leathery bend with slight crack; not snapping dry.
Sweet Teriyaki Beef Jerky
Dehydrator/smoker 55–65°C after 71°C pre-heat · Leathery, pliable
More sugar = faster browning; watch for sticking to trays.
Chilli-Lime Beef Jerky
Great as a brighter, tangy jerky option.
Venison Jerky (Pepper & Juniper)
71°C pre-heat, then 55–60°C dry · Leathery, not snapping dry
Extra lean; don't over-dry to the point of snapping.
Spicy Venison Jerky (Chipotle)
71°C pre-heat, then 55–60°C dry · Leathery, pliable
Slight sweetness helps balance game notes.
Chicken Breast Jerky (Savory)
Pre-heat to 74–75°C, then dry at 55–60°C · Very dry, leathery
Keep strips thin and uniform; store chilled.
Buffalo-Style Chicken Jerky
Gives a jerky version of Buffalo wings.
Sweet & Smoky Salmon Jerky
Bring to ≥63°C then dry at 55–60°C · Firm, quite dry, slight flex
Maple Pepper Salmon Jerky
Amazing snack but keep cold for storage.
Smoky Pork Jerky
Pre-heat to 71°C, then dehydrate 55–60°C · Leathery, pliable
Trim all visible fat; pork fat rancidifies quickly.